Vegetable Fritters
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 zucchini, grated
  • 2 cups baby spinach
  • 2 carrots, peeled and grated
  • ½ onion (red or yellow), peeled and grated
  • ¼ cup all-purpose flour or GF flour blend
  • 2 large eggs, lightly beaten
  • 2 Tablespoons olive oil
  • Sour cream or yogurt, for serving
  1. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
  2. Meanwhile, put spinach in a pot with ¼ cup water, cover and cook on medium heat until spinach is wilted. Remove to colander and squeeze out as much liquid as possible.
  3. Transfer the zucchini and spinach to a large bowl then add the carrots, onion, flour, eggs, ½ teaspoon salt and ⅛ teaspoon pepper. Stir the mixture until it is combined.
  4. Line a baking sheet with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop ¼ cup mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
  5. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
  6. Serve the fritters immediately topped with sour cream or yogurt.
Recipe by Three Hungry Boys at